Heat oven to 350 degrees F. Butter and flour 2 Bundlette pans (6 cup capacity); set aside. Beat the butter in a large bowl, using a mixer set on medium speed until fluffy. Beat in the sugars and eggs, one at a time until smooth. Set aside. Combine buttermilk, pumpkin and vanilla and set aside.
Combine flour, baking powder, baking soda, cinnamon and nutmeg and stir into batter in thirds- alternating with buttermilk mixture until smooth. Pour batter into prepared pans. Bake until cakes test clean- about 25 minutes. Cool on wire racks. Also makes about 12 mini layres (4 ox ramekins) or 15 jumbo muffin- size cakes.
Citrus glaze: For a pumplinlike color, combine1 1/4 cups confectioners' sugar with 3 tablespoons lemon juice and tint with orange food coloring. Drizzle over cake with a spoon.
Vanilla glaze: This sweet classic combines 1 1/2 cup confectioners' sugar with 3 tablespoons water and 1/2 teaspoon vanilla. Drizzle over cake.
Sugar toppings: After cakes have been brushed lightly with corn syrup, they can be sprinkled with pumpkin-colored sparkling sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1952g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1962 (44%)|
|Amt Per Serving||% DV|
|Total Fat 218g||291 %|
|Saturated Fat 112.4g||562 %|
|Monounsaturated Fat 65.1g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 3543.8mg||1090 %|
|Sodium 3810.8mg||131 %|
|Potassium 2619.4mg||69 %|
|Total Carbohydrate 502.6g||148 %|
|Dietary Fiber 33.7g||135 %|
|Sugars, other 468.8g|
|Protein 133.5g||191 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4445
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